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In our family, we just LOVE duck dishes. It started since we were growing up in Saigon, and duck was only served during special occasions, and we all looked forward to it. Typically, the duck would be perfectly poached, deboned and sliced, and served with fish sauce mixed with sugar, garlic and ginger. Our cook would also make Canard a l’Orange or Roasted Duck with Orange Sauce, for Christmas or New Year.
Once in a while, our father would take us to Cholon, Saigon’s Chinatown, to enjoy roasted duck served with duck fat flavored rice. Another favorite meal was Mi Vit Tiem or stewed duck leg in egg noodles soup. It always seemed like a treat to eat duck!
As an adult, I had the chance to taste a variety of duck dishes all over the world and I haven’t tasted any that I don’t love: Duck with Taro, Beijing Duck, Braised Eight-Treasure Duck, Crispy Fried Duck, Roast Duck, Duck salad… My favorites are Thai Red Curry Duck and Thai Duck Noodles Soup.
Today, I’m sharing with you a popular Vietnamese dish, Duck and Bamboo Shoot Noodles Soup. Cooking this dish is even simpler with Instant Pot. The clear broth has a subtle taste, using only aromatics like onions, garlic and ginger and no spice. The flavor is enhanced by the dipping ginger chili fish sauce. It’s a delicious, satisfying and light dish, with added fresh vegetable and herbs garnish.
The only time-consuming step is to prepare the bamboo shoots. For best flavor, it’s best to use dry bamboo shoots, and soak them overnight. You need to rinse and change the water several times until it’s clear, then boil the bamboo shoots till tender, rinse again, and sautée them with shallots and seasonings. You can prepare the bamboo shoots ahead of time. The cooked bamboo shoots can be refrigerated for a day or frozen for up to 2 months.
Duck and Bamboo Shoots Noodles Soup – Bun Vit Sao Mang
Equipment
- Instant pot
Ingredients
- 4 Duck legs, washed and dried
- 1 Large Onion, peeled, sliced
- 2 inch Ginger, peeled, sliced
- 8 cups Chicken broth
- 1 tspn Chicken powder to taste
- 1 tbsp Rock Sugar or palm sugar or brown sugar
- 1 tbsp Fish sauce
- Salt & Pepper to taste
Bamboo Shoots
- 1 pack Dried Bamboo Shoots, pre-soaked overnight
- 2 tbsp Cooking Oil
- 2 tbsp Chopped Shallots
- 1 tbsp Chicken powder
- 1 tspn Sugar
- Salt & Pepper to taste
Garnish
- 2 cups Thinly shredded cabbage (about 1/4 of a medium cabbage)
- 1 bunch Vietnamese coriander
- 1 bunch Asian mints
- 2 Limes, cut in wedges
- 2 Thai Chilis, sliced
- 1 packagae Dry Rice Vermicelli
- 1/2 cup Sliced green onions and coriander
Ginger Dipping Sauce
- 4 tbsp Fish sauce
- 3 tbsp Sugar
- 1 tbso Lime juice
- 3 cloves Garlic, crushed with the ginger
- 2 inches Fresh ginger, crushed with the garlic
- 2 Thai Chilis, crushed with the ginger and garlic
Instructions
- The evening before, soak the dry bamboo shoots in a large bowl of water with 1 tablespoon salt. The water will turn brown, so occasionally wash the bamboo shoots and change the water (at least 3-4 times). When ready to cook, drain and squeeze dry the bamboo shoots (the water should run clear) and cut into strips (About 2 inches long).
- Boil water in a large pot, add the dry bamboo shoot and boil for 30 minutes. Drain and rinse again until the water is clear (no hint of yellow). Heat the oil in a frying pan, add the chopped shallots, then the bamboo shoots and stir fry. Add the seasoning: chicken powder, sugar, salt and pepper and taste. Set aside.
- Time saving tip: The morning of the meal, soak the rice vermicelli in a large bowl of water (this will reduce the cooking time for 8-10 minutes to around 1-2 minutes)
- Put the sliced onion and ginger in a toaster oven and broil for around 5 to 10 minutes, so they'll be slightly charred and fragrant, but don't let it burn.
- In instant pot, put the duck legs, slightly charred onion and ginger, sugar and 8 cups of chicken broth. Set on high pressure for 9 minutes (if you prefer more tender duck, set for 10 minutes), close the valve.
- In the meantime, boil water and cook the soaked rice vermicell and rinse with running water. Divide among 4 bowls. Add the fried bamboo shoots in each bowl. Any leftover bamboo shoots can be wrapped and frozen for up to 2 months.
- Wash the vegetable and herbs, shredd the cabbage, cut the limes and chili. Display the garnishes with the herbs (Vietnamese coriander and mint) on a platter
- Prepare the dipping sauce: Crush the garlic, ginger and chili in a mortar and pestle (or Magic Bullet). Mix the fish sauce, sugar and lime juice. Add the garlic, ginger and chili. Divide into 4 dipping bowls.
- When the IP is ready, manually release the steam by opening the valve. When the steam has subsided, open the lid. Immediately remove the duck legs and let cool. When cool, debone and cut into bite size and divide among the 4 bowls of rice vermicelli.
- Taste the broth and adjust the seasoning if necessary by adding chicken powder, fish sauce or sugar. You could turn on the Saute function on the IP to heat the broth.
- Laddle the broth over the duck, bamboo shoot and vermicelli bowl, sprinkle some chopped green onions and coriander on top. Serve with the garnish vegetable and herb and dipping sauce.
Let me know if you enjoy this recipe. Also check my recipe for a delicious Thai Duck Noodles Soup!
We hope you love the products we recommend. Just so you know we may collect a compensation from the affiliate links on this page if you decide to shop from them, at no extra cost to you. Thank you for your support.
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